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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (307g) Recipe makes 12 servings The following items or measurements are not included below: vegetable stock |
||
| Calories 251 | ||
| Calories from Fat 110 | (43%) | |
| Amount Per Serving | %DV | |
| Total Fat 12.3g | 18% | |
| Saturated Fat 7.8g | 38% | |
| Monounsaturated Fat 3.0g | ||
| Polyunsaturated Fat 0.8g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 1006mg | 41% | |
| Potassium 704mg | 20% | |
| Total Carbohydrate 33.0g | 10% | |
| Dietary Fiber 6.1g | 24% | |
| Sugars 11.3g | ||
| Protein 6.3g | 12% | |
New England Soup Factory's Spicy Chickpea and Butternut Soup
By: winkki
Jul 6, 2004
When we lived in Boston, we loved to get soup from the New England Soup Factory, known for their hearty and unusual combinations. This is one of their recipes. Although it's a 'cream' soup, since the base is coconut milk it remains vegan. The coconut is perhaps not what you're used to seeing with chickpeas and butternut but it really adds a sweet richness and fullness.
SERVES 12
Ingredients
- 3 tablespoons olive oil
- 1 tablespoon chopped fresh garlic
- 2 cups finely chopped onions (I use much less!)
- 1 cup celery (minced or diced)
- 2 cups carrots, sliced
- 6 cups butternut squash, peeled and cut into chunks
- 2 cups canned tomatoes, diced
- 4 quarts well-flavored vegetable stock
- 2 cups tomato juice
- 1/2 cup soy sauce
- 1/4 cup fresh lime juice
- 2 cups canned chick-peas
- 1 tablespoon ginger
- 1 tablespoon ground coriander
- 1 teaspoon minced scotch bonnet pepper
- 1 (14 ounce) can coconut milk
- 1 cup flaked coconut
- 1 tablespoon fresh cilantro, chopped
- 1 teaspoon coconut extract
Directions
1
Heat olive oil and garlic in a large heavy stockpot.2
Sauté 1-2 minutes.3
Add onions, carrots and celery.4
Sauté 10-15 minutes.5
Add squash, canned tomatoes, stock, tomato juice, soy sauce, lime juice, chickpeas, ginger and coriander; bring to a boil.6
Cook until all the vegetables are tender, approx 30 minutes. Add coconut milk, flaked coconut, coconut extract and cilantro, warm through.
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Browse similar recipes by category
- Course > Soups > Bisques/Cream
- Main Ingredient > Vegetables > Squash
- Main Ingredient > Beans > Chickpeas/Garbanzos
- Main Ingredient > Fruit > Nuts > Coconut
- Preparation > Time to Make > < 4 hours
- Preparation > Presentation > Served Hot
- Occasion > Dinner Party
- Occasion > Seasonal
- Occasion > Brunch
- Occasion > Taste/Mood > Comfort Food
- Dietary > Kid Pleaser
- Dietary > Vegetarian > Vegan
Featured Reviews for This Recipe
From: Kittymonkey
On Nov 8, 2009
I love this soup! I used a habanero pepper instead of scotch bonnet pepper, and I went ahead and added sweetened coconut flakes, with great results.
From: StrikingEyes00
On Oct 23, 2009
This was very very good! I highly recommend using a stick blender to blend the soup. It was wonderful that way!
From: Chef @Oz
On Aug 6, 2006
We loved it. Admittedly I accidentally used twice as much coconut milk but the creaminess seemed exactly right. I skipped the flaked coconut, extract and chillies and doubled the chickpeas as it was a main meal. It is really flavoursome and different. Next time I will try some tofu to bulk it out. Thank you Winkki.
From: abloom69
On Feb 13, 2005
Wow!!!This was excellent and with a very unique flavor. We loved it. I didn't add the flaked coconut because I only had sweetened, other than that followed to the T. Will make again and again. Thank you for your soup recipes I am making all and will post reviews as I make.
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